Homemade Crab Soup-No Heavy Cream or "cream Of" Soups!

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“Living in eastern VA means that there is crab soup almost everywhere. I love 'em, but wanted to find one that was a bit lighter. Hope you all enjoy it as much as I do!”
READY IN:
55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter in a pot over medium heat. Add the onions and cook until tender and translucent. Add the garlic and cook 1 minute more.
  2. Add the flour to the pot, stirring to mix well and cooking for 3 to 4 more minutes.
  3. Whisk in the clam juice and chicken broth. Bring them to a boil.
  4. Once boiling, add in the corn, old bay, and bay leaf. Reduce the heat and simmer for about 15-20 minutes, uncovered.
  5. Gently stir in the milk, cubed cream cheese, crab meat, and any necessary salt/pepper.
  6. Cook, stirring occasionally, until the cream cheese is melted and the soup is heated through. Remove the bay leaf, grab some saltines or oyster crackers, and enjoy!
  7. **Some helpful hints: The clam juice is found in a bottle in my grocery store, not in a can. Also, the frozen corn doesn't need to be thawed before adding to the soup, and canned corn can be substituted. Finally, 1/3 less fat cream cheese is sometimes called "Neufchatel" cheese.

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